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shrimp alfredo from scratch.....
deepsouth
Posts: 1,796
this was a first. it turned out far better than i expected....
pasta is 50/50 wheat/white flour
alfredo sauce ingredients....
4 chopped shallots
1/2 cup fresh chopped parsley
1 clove minced garlic
1 1/2 cup parmigiano reggiano
1/2 cup guyere
1 1/4 cup heavy cream
1/4 lb butter
seasoned the shrimp with olive oil, salt and pepper, dizzy pig shakin the tree and dizzy pig tsunami spin
also fried some soft shell crabs.....
pasta is 50/50 wheat/white flour
alfredo sauce ingredients....
4 chopped shallots
1/2 cup fresh chopped parsley
1 clove minced garlic
1 1/2 cup parmigiano reggiano
1/2 cup guyere
1 1/4 cup heavy cream
1/4 lb butter
seasoned the shrimp with olive oil, salt and pepper, dizzy pig shakin the tree and dizzy pig tsunami spin
also fried some soft shell crabs.....
Comments
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Looks great! inspiration for pulling out the ole pasta maker!
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Looks great! inspiration for pulling out the ole pasta maker!
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LAWDAMERCY!!! That's the way to 'KICK IT UP A KNOTCH"!!! E better watch his back!
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that looks wonderfull
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Lookin great my friend..Sally is the soft shell eater in our house....never seen a rack like that first pic before...is it meant for pasta..or just happened to work for it?
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Morning Jason:
That looks FANTASTIC...homemade pasta is on the long list of things to do someday!Have a GREAT day!
Jay
Brandon, FL
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WessB wrote:Lookin great my friend..Sally is the soft shell eater in our house....never seen a rack like that first pic before...is it meant for pasta..or just happened to work for it?
thanks bud.
it's meant for pasta. -
Wow!
All of my favorite things in one dish... looks beyond delicious.
john -
That's an incredible dish! Very impressive indeed.
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I could eat all of that right now, especially the soft shell crabs. Great menu. I grew up in Mobile and had an Uncle that was a shrimper in Pascagoula, Ms. I hope that the Gulf is cleaned up for those of us that enjoy the culture and food of the South. Great photos.
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Now you got me Jonezing for shrimp. Once all this spill stuff is over I'm takin a road trip to Lafitte and buying a couple hundred pounds. Crabs look great too, nothing better than a good fried crab po-boy.
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Man ! That looks good !!
I've never had fresh homemade pasta. I'm wondering if it is that much better than store bought dried pasta. I'd probably get lynched if I brought home another kitchen gadget. We have a shed and several cabinets stocked with stuff already. :(
BTW, where can I buy Scratch? Seems like folks make a lot of things out of it. I've looked in the spice and condiments sections of the grocery store, to no avail.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I love home made pasta and that looks great. I would be all over those crabs!!!
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wow!!!
i love making fresh pasta. i have been getting better and better over the last couple years. i love your pasta hanger. where did you get it?
i usually use a couple of dry cleaning hangers. but they dont look as coolhappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
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Man this looks great! nice job! I've been trying to get my wife to make homemade alfredo sauce... Needless to say she has yet to do it...
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The finished dish looks delicious. You have a lucky family! The soft shell crabs look very good too. Yum!
FaithHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
BENTE wrote:wow!!!
i love making fresh pasta. i have been getting better and better over the last couple years. i love your pasta hanger. where did you get it?
i usually use a couple of dry cleaning hangers. but they dont look as cool
i got it on amazon.
http://www.amazon.com/Marcato-Atlas-Pasta-Drying-Rack/dp/B00005NUVQ/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1280076691&sr=8-2 -
thanks all!
i've got some tweaks to make.... less wheat flour in the pasta for one. it was harder to work with that the 100% all purpose mixture. i need to add a bit of salt to the alfredo sauce next time. it was a bit undersalted for me, but that was easily remedied on the plate! next time i may throw in some lump crabmeat as well. that was one thing i forgot to do.
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